Crustless Spinach, Tomato, and Feta Quiche

What do you do when your father gives you a dozen fresh eggs from his backyard hens as a Christmas gift? You make quiche, of course. You know what they say… when life hands you eggs… make quiche! Specifically, crustless spinach, tomato, and feta quiche. YUM.

Oh my goodness. I was so excited to get these eggs. You may be giggling at the strangeness of this gift, or think I’m being sarcastic, but it is seriously one of the BEST presents for a food blogger/real foodie/farmers market fiend there could be. I’ve made baked eggs(YUM), toast and eggs (with lots of butter) for a delicious breakfast, and now, this quiche.

You sure can do a lot with a dozen eggs. (Which makes for very budget-friendly meals!)

OK so. This quiche. It tastes a lot like spanakopita (Greek spinach pie), packed full of fresh spinach and feta cheese and topped with the tastiest tomatoes you will ever taste. It’s yummy and filling and you can make it on the weekend to take slices for lunch all week. It’s easy to make because you don’t have to fuss with a crust (similar to my crustless broccoli, bacon, and cheddar quiche) and you can serve it warm, at room temperature, or even cold, which makes it ideal for entertaining.

Now, ABOUT THE TOMATOES. HOLY MOLY, THE TOMATOES! I am sorry to shout at you but I need to make the point that these are the BEST TOMATOES EVER!!!!

Why? Because the tomatoes are placed on top of the quiche before baking, they roast slowly while cooking. The quiche takes a little while to cook (so, while it is easy to make, leave lots of time for it to be in the oven) and so the tomatoes not only roast to perfection but dehydrate as well (if they were mixed into the quiche, too much liquid would be incorporated into the egg mixture, making the quiche soggy). It makes them taste like fresh sun dried tomatoes and gives them a sweet richness that you would not otherwise have. It’s tomato perfection.

Plus, the tomatoes spread on top makes the finished quiche gorgeous and colorful with the bright red of the tomatoes and green of the spinach popping out from beneath. Yum.

I made this quiche (pictured) with a pie pan, but I’ve also used a proper quiche pan before. Either will work, but next time I make this I will use the quiche pan. It’s wider, so the quiche is thinner, which makes the cooking time shorter. Plus, it creates more surface area for those gorgeous and tasty tomatoes!

In a pinch, just use a regular baking or casserole pan and cut the finished quiche into rectangles instead of triangles.

And don’t worry, this crustless spinach, tomato, and feta quiche will be just as (well, almost as) delicious with ordinary eggs as it was with our farm fresh backyard eggs. Enjoy!

Instructions

In a medium bowl, mix together the eggs, milk, whole wheat flour, and baking powder. Season with salt and pepper.

Add the onions, feta, and spinach to the bowl and stir to combine.

Pour mixture into prepared quiche pan.

Top the quiche carefully with tomatoes.

Place in preheated oven and bake for 60 minutes, or until quiche is set.

Allow to cool for at least 10 minutes before slicing.

Serve warm, at room temperature, or cold from the fridge.

Notes

It’s important that as much liquid is removed from the spinach so the quiche doesn’t get liquidy. I usually place my frozen spinach in a colander and run hot water over it until it’s thawed. Then, I use a large spoon to squeeze the spinach on the sides of the colander to get as much water out as possible.

3/4 cup of a prepared baking mix, such as Bisquick, can also be used in place of the flour and baking powder.

I do my best to provide accurate nutrition information for my recipes, but I am not a nutritionist. The provided nutrition information is my best estimate. It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Hi! The packaging for these ingredients at the grocery store usually comes with these amounts on them. But it’s 8 ounces to one cup, and a pint is usually 2 cups. In the future, use Google.com- it’s amazing! Just type in “ounces to cups” or “8 ounces to cups” and it automatically calculates it for you :-)

Yum! Great idea. Hm, that’s a tricky one. I think I would add them into the eggs, only because the top of the quiche will get dried out and roasted and since the sundried tomatoes are already dried out, it might turn them really hard or dry if you put them on top. Let me know how it comes out!

Elizabeth – hi! If I wanted to cut down on the amount of flour, do you have any suggestions? I am going to make this for a Saturday morning brunch, and I don’t mind the flour so much, but I’ve never seen it used in a quiche before!

Hi Rebekah! I had never used flour in a quiche before either- and honestly probably would never have tried it if someone hadn’t made it for me. It sounds weird, but it TOTALLY works. It makes the quiche a bit fluffier and acts as a binding agent. It doesn’t dry it out, and it definitely isn’t “bready” if that’s what you’re worried about! If you’re really put off by it, I think you could omit the flour and baking powder. If you do this, it may take a bit longer to set in the oven. Or, use regular white flour (I do this frequently, but since the recipes on my blog are healthier and less processed, I used whole wheat flour for this one) for a more neutral taste. Hope this helps!

Good question! A quiche has milk and cheese with fewer eggs, which gives it its fluffy texture. A frittata is usually all or mostly eggs, which gives it a denser texture. I love frittatas because they are much faster to cook but you can’t beat the rich, creamy taste of a quiche :)

I made this recipe last night and used muffin tins. This way my husband could easily grab a Tupperware dish with four for breakfast before work. Anyway, I’m a novice cook and feta isn’t my thing but I tasted one before packing them up, and I declare it the best, most tasty dish I’ve ever made! Thank you so much for the recipe. I’ll be making again and again along with sharing it with my friends.

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Hi, I'm Elizabeth! I create easy, real food recipes for busy people. I'm a former high school art teacher from New England, now full time food blogger near Austin, TX, where I live with my hubby and two baby girls, Zoey and Eleanor. Learn more!

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Hello! I’m so glad you’re here.

Hi, I'm Elizabeth! I create easy, real food recipes for busy people. I'm a former HS art teacher, now full time food blogger. I live near Austin, TX with my hubby and two baby girls. learn more!

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